Easy Custard Pudding Recipe (Egg Pudding with Caramel Sauce)

Easy Custard Pudding Recipe (Egg Pudding with Caramel Sauce)

This scrumptious Custard Pudding is made from simple ingredients, eggs, sugar and milk. Chill it well to enjoy the pudding.

Easy Custard Pudding
Votes: 100
Rating: 4.17
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Course Dessert
Cuisine French, Japanese
Cook Time 40 minutes
Cooling time is not included in cook time.
Servings
pieces
Translator Get Francis Mug
Course Dessert
Cuisine French, Japanese
Cook Time 40 minutes
Cooling time is not included in cook time.
Servings
pieces
Translator Get Francis Mug
Votes: 100
Rating: 4.17
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Caramel
  • 4 tbsp Granulated Sugar
  • 1 tbsp Water
  • 1 1/2-2 tbsp Hot Water
Egg Mixture
  • 2 Eggs
  • 250 ml Milk
  • 5 tbsp Granulated Sugar
Other Ingredients
  • Unsalted Butter
Kitchen Utensils
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let’s make the caramel sauce for custard pudding. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups.
    Let’s make the caramel sauce for custard pudding. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups.
  2. Put the sugar and water in the pot. Heat the pot at medium heat.
    Put the sugar and water in the pot. Heat the pot at medium heat.
  3. Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid.
    Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid.
  4. Caramelize the sugar like shown in the video and remove the pot from the heat.
    Caramelize the sugar like shown in the video and remove the pot from the heat.
  5. Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel.
    Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel.
  6. Pour the caramel evenly into the custard cups.
    Pour the caramel evenly into the custard cups.
  7. Let’s make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don’t let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.
    Let’s make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don’t let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.
  8. Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved.
    Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved.
  9. Add the milk to the beaten egg while whisking the mixture.
    Add the milk to the beaten egg while whisking the mixture.
  10. Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.
    Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.
  11. Let’s steam the egg mixture. Gently fill the custard cups with the egg mixture.
    Let’s steam the egg mixture. Gently fill the custard cups with the egg mixture.
  12. Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
    Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
  13. Heat water in a pan and gently place the cups in it. The kitchen towel will soften the heat at the bottom. There should be enough hot water to cover the bottom half of the cups. Put the lid on.
    Heat water in a pan and gently place the cups in it. The kitchen towel will soften the heat at the bottom. There should be enough hot water to cover the bottom half of the cups. Put the lid on.
  14. Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes.
    Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes.
  15. Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
    Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
  16. Put kitchen gloves on and remove the custard cups. When they become cool, store them in the fridge.
    Put kitchen gloves on and remove the custard cups. When they become cool, store them in the fridge.
  17. Let’s serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding.
    Let’s serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding.
  18. Serve the pudding on a plate.
    Serve the pudding on a plate.
Recipe Notes

The color of caramel quickly changes over the heat so timing is important when adding the hot water.


Published by

Cooking with Dog

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.

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Ester
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Ester

I tried to bake this pudding and i love! but, in my country (I live in Brazil), the pudding is more sweet than the recipe, because we use condensed milk (I don’t know if this exist outside Brazil, but is milk with a lot of sugar and you cook until change the texture). But I love so much this recipe!! certainly i will do again!

Tracy Qi
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Tracy Qi

The colour that you see in the image for the caramel might be too bitter for your tastes. A medium golden is a good average. Also, be sure to turn the heat down a tiny bit once you start to see yellow to prevent the caramel from getting burnt too quickly. If its too high, like mine, it can turn burnt in less than 30 seconds! Incredible recipe overall, I made it twice because it was so good!

Laxmi
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Laxmi

Awesome recipe..tried @home &it came out really well and so yumevery1 should try this it’s so simple.
❤️❤️❤️

akashocd
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Wow this pudding is really looking so delicious, thank you for sharing your blog

Belinda Rea
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Belinda Rea

I have just posted. I forgot to ask about the calories per serving.